Heat a small pan over medium heat and cook sausage until cooked through, breaking the meat up into pieces as it cooks. Once done, remove from heat and set aside.
In a separate large skillet, heat canola oil over medium-high heat. When the oil is hot, add the tortilla strips and fry until crispy, stirring regularly, about 5 minutes.
Add the onions and bell pepper to the pan. Saute until softened. Add the garlic and saute for another minute.
Reduce heat to medium Beat the eggs with the chili powder and salt. Add additional oil to pan if needed, then add eggs to the pan.
Stir frequently while the eggs cook. When the eggs are halfway cooked, add in the cilantro, Monterey jack cheese and tortilla strips. Cook until eggs are fully cooked then remove the pan from the heat.
While the eggs are cooking, make the pico de gallo. Once ready, let sit for 30 minutes.
Garnish the migas with crumbled sausage, cotjia, pico, avocado, cilantro.and chives.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2019/05/10/brunch-so-hard-migas/